This is the perfect meal for a busy weeknight! It can be thrown together in a matter of minutes and is a great way to use leftover chicken (or even a rotisserie chicken). If you know that you will have a busy day, you can prep this meal in the morning and throw it in the oven right before you are ready to eat. My husband swears that he doesn’t like artichokes, but he practically licked his plate clean! This is definitely a keeper at our house!
Chicken Bacon Alfredo Casserole
Source: Our Best Bites
8 oz. penne or bowtie pasta
1 (16 oz) jar Alfredo sauce (we used light sauce- you could also use homemade sauce!)
2 chicken breasts, cooked and chopped (about 2 c. chopped chicken)
8 strips cooked bacon, chopped (we used turkey bacon)
1 14-oz. jar marinated artichoke hearts, drained and chopped
1/2 c. chopped green onions (about 1 decent-sized bunch)
1 c. shredded mozzarella cheese, divided
Salt and pepper, to taste
Preheat oven to 350 degrees.
Prepare pasta according to package directions.
When pasta is done, drain and dump into a large bowl drain. Add alfredo sauce and mix together. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.
Transfer mixture to an 9×9″ baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 degrees for 20 minutes or until heated through and cheese is bubbly.